Pumpkin Ravioli with Sage Walnut Pumpkin Butter Recipe (2024)

I have done this many times using won ton wrapper and canned pumpkin. It's easy to prepare and is delicious. A great variant is to use a beet filling... using fine side, grate peeled roasted beets, add small amount of aged balsamic vinegar) and then follow preparation as described about. Occasionally, I will do ravioli tricolore: pumpkin, beet, and ricotta.

You can buy fresh lasagna sheets and then cut it to the size you want for ravioli or as Thomas Burke, suggested in comments, use won ton wrappers. Just be sure to use the wrappers made with eggs.

The balsamic vinegar in the sauce was way too overpowering - would recommend using much less in future. I won't be making the recipe again and will look for something with a milder flavour. The pumpkin filling was very tasty.

Could we get a video of this? Would be helpful for first time ravioli makers.

I tasted the filling before adding the egg and decided it needed some help, so I cooked about 6 or 7 bacon slices, chopped them fine and added to the pumpkin, along with a dash of cayenne. Served with a basic brown butter sauce(brown butter, lemon juice, s&p) with sage leaves, without the glop of extra filling or the vinegar. Very delicious! Will be making these again (and again!)

Can you buy pasta sheets or do you have to make them?

There’s no reason to add sugar to the filling -pumpkin is naturally sweet. Keep it simple ButterSage (12-16) finely chopped leavesI added 3-4 Tablespoons walnuts

I wanted a bit more oomph from the filling... but tasty nonetheless.

I used roasted Calabaza pumpkin and a variety of Kabocha pumpkin. because of the high quality pumpkin I didn’t need to add anything other than salt pepper and a pinch of nutmeg. I would not use canned purée. The sauce was absolutely delicious!! I don’t agree that the balsamic was too much. I spread the sauce on the plate, topped it with the ravioli and lightly drizzled a high quality balsamic Added some freshly grated pecorino and a final drizzle of olive oil and the dish was perfection.

This had way too much nutmeg for me. It made my tongue numb and was unpleasant. I’m glad I made a tester ravioli before I served it to my dinner party.

I make the sauce to pour over gluten-free ravioli.

Pumpkin ravioli - much more interestingly spiced - was a speciality of the Jewish community in Mantua. This filling is from Claudia Roden’s recipe in The Book of Jewish Food: 600g pumpkin, weighed after clelaning; 4 T. grated Parmesan; 1/4 tsp nutmeg; 75 g ground almonds; 3-4 drops almond essence; 75g raisins, soaked for 1/2 hour, then squeezed dry; 2 eggs; salt and pepper to taste. One can also substitute crushed amaretti bisquits for the almonds and almond essence (which is what I do).

The filling as is will be very bland. I added orange zest and ricotta and the end result was delicious.

I too found the filling to be bland and ended up augmenting with brown sugar and more nutmeg. Needed 1.5X the sauce to cover everyone's ravioli. Used homemade pasta and simply folded over the 6-inch sheets, rather than laying another sheet on top so that I could make one sheet at a time. Filling was so watery that I didn't need to water the dough before folding. Ravioli sitting on the plate waiting for the next batches to cook got cold. Would love to know how others managed that last step.

I totally agree that the filling was bland! Maybe it would have tasted better if I had used fresh pumpkin as I use canned. This is how I doctored it. I added more brown sugar; used a spice mixture that included cinnamon, star anise, nutmeg, allspice, ginger, and cloves; and added some sautéed finely chopped shallot and fresh sage. What a transformation!

I’m guilty of being one of those readers who greatly alters the recipe and then chooses to comment—BUT it as delicious all the same. Grocery store didn’t have wonton wrappers and definitely not freshly cooked pasta strips. I bought lasagna sheets and boiled them until al dente. It did not work to make ravioli, lessened learned, but I rolled them to make manicotti tubes and then put the sauce on top and let finish in an oven. The flavors were great. Only addition was garlic to the butter sauce.

Pro tip: roast the pumpkin for longer. Make sure it has browned enough before you take it out. The maillard reaction makes the filling taste more complex. The filling was to wet. We had to drain it for a few minutes in a fine mesh sieve. Great recipe.

As my first time making homemade ravioli completely from scratch, including the pasta, I made this, following the recipe exactly, using canned pumpkin. I only needed 1 can and forgot the balsamic vinegar at the end. It was a hit. The sauce was outstanding. Next time I will borrow a pasta machine to roll out the dough to make the process much faster.

I am so confused by the photo here-- why is the sauce red?

Yummy! If using canned pumpkin puree for the filling, I would recommend heating the filling in a pan so the excess liquid evaporates. Otherwise the ravioli tend to open up due to the watery filling. Overall a huge hit!

For first-time ravioli makers, here’s a warning: lay the uncooked ravioli out flat, don’t put them on top of each other. Otherwise the weight of the ones on top will crush the ones below and fuse them together.